I have a question about vital wheat gluten :) :) :)

[caitxrawks]

So I have a breadmaker. I bought some vital wheat gluten because I heard it helps make wheat bread softer and better and such.

Can you use vital wheat gluten in any bread recipe, even with regular white flour? Do you have to adjust the amount of flour or other ingredients?

Thanks much :)

[imamommy1205]

I found this:

"Vital wheat gluten occurs naturally in all wheat and wheat derived white flours. Some white flours have more or less than others. In a dry form, it is used to give the yeast a boost because it contains a high amount of gluten forming proteins. Vital wheat gluten only does one thing, it helps improve the rise and texture of bread. With out it you have a rock, door stop, paper weight.

Use it in your heavier breads that rise slowly, such as rye, whole grains, or ones loaded with sugar, dried fruit and nuts. Do not add it to regular bread recipes. Some people use it all the time when using a Bread Machine especially when using whole grain or all-purpose flour.

Generally, if you are using white bread flour you don't need to add any. However, all-purpose or whole grain flours need Vital Wheat Gluten. "

-From baking911.com.

"Vital wheat gluten changes the gluten content of your recipe. It's good for, say, turning whole wheat flour with a lower gluten content or AP flour into flour suitable for bread.

When I add vital wheat gluten, I subtract flour as your friend does. I only use it when I am not using a high protein flour.

The dried nonfat milk powder is likely in the recipe for flavor. I would instead use milk in place of water and either up the flour as needed or replace with flour as needed (you can tell this during kneading). I've done this just fine in bread recipes before."

-From cooking.stackenchange.com

HTH! If I find anything else I will post it.

 

 

[caitxrawks]

"With out it you have a rock, door stop, paper weight."

 

LMAO

Thank you so much!